From: Chef Matthew Nolot, Eddie Merlot’s, Ft. Wayne, IN. Yield: 2-3 servings. ½ lb. fresh spinach leaves 1 small head of frisee ¼ cup toasted walnut pieces 1 Granny Smith Apple, cored and sliced 6 oz. crumbled fresh goat cheese 5 to 6 red onion rings 2 tsp. unsalted butter 2 large eggs 1 batch duck bacon and cherry vinaigrette, hot 1 large pinch smoked sea salt 4 to 6 slices candied duck bacon Pick stems from spinach and tear into bite-sized pieces. Trim ...

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